Christmas Morning Cinnamon Roll Cheesecake

Warm, sweet cinnamon rolls nestled into a creamy cheesecake and tucked under a whipped topping.

Warm, sweet cinnamon rolls nestled into a creamy cheesecake and tucked under a whipped topping.

Each year the Dublin Service League chooses one new recipe to share with our guests at the Fair & Marketplace. Last year, we featured Christmas Morning Cinnamon Roll Cheesecake, a treat to bring back sweet memories of waking up on Christmas morning melted into a creamy slice of simple, divine cheesecake.

Impress your holiday guests by baking up this treasure and you may start a new holiday tradition!

The feature cake of 2019 will be Peppermint Swirl Cheesecake; see you there!

Dublin Service League

2018 Feature Cake

Christmas Morning Cinnamon Roll Cheesecake

Ingredients

Cinnamon Roll Batter
2/3 cup sugar
1/4 cup butter, at room temperature
1 egg
1/2 cup whole milk
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cheesecake Filling
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
1 tablespoon vanilla
2 tablespoons flour
3 eggs

Cinnamon Filling
1/3 cup butter, melted
1 cup brown sugar
3 tablespoons cinnamon

Cream Cheese Frosting
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt

Instructions

1.    Preheat oven to 350 degrees and spray 9-inch springform pan with baking spray.
2. For  the Cinnamon Roll Batter: In large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
3. Add the egg, milk and vanilla. Beat for another minute. Scrape down bowl.
4. Sift together flour, baking powder and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly
combined.
5. Spread half of the batter onto the bottom of the springform pan. It will be a thin layer, but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
6. For the Cheesecake Filling: Using a stand mixer or hand mixer, beat cream cheese and sugar for 2 minutes.
7. Add the eggs one at a time, scraping down sides after each addition.
8. Add vanilla and flour and beat for another minute.
9. Pour all of the cheesecake batter on top of the cinnamon roll batter in prepared pan.
10.  For the Cinnamon Filling: In a small bowl, combine the melted butter, cinnamon and brown sugar. Mix until thoroughly combined.
11. Drop spoonfuls of the cinnamon filling over the top of the cheesecake.
12. Take the rest of the base batter and drop spoonfuls over the top of the cheesecake. Swirl gently with a knife.
13. Bake for 1 hour 15 to 30 minutes, until set. It will be puffy and lightly browned. Cover with foil if getting too brown during end of baking. Let cool completely. Top with frosting.
14. For the Cream Cheese Frosting: Beat together cream cheese, butter, powdered sugar, vanilla and salt. Beat until light and fluffy. Spread over cooled cheesecake and refrigerate overnight.